Bengali Taal Kheer recipe with Muri

Traditional Monsoon Special Bengali Sweet

This is a very traditional grandmother's special Bengali sweet recipe
made with ripened fibrous outer layer of the toddy palm fruit. One of the most desirable sweet
in Bengal during monsoon season to celebrate Janmastami, Rakhi purnima, and Jhulan
Yatra. In Bengal the fruit pulp is taken as laxative. It is full of
minerals. Almost no protein, fat, carbohydrates and is a boon for people on a
diet. The ripened toddy
Palmyra pulp help speed up bowel movement, an indigenous
remedy, which can act as a magic for bowel obstructions. The fresh pulp is
rich in vitamin A and C. The fruit per 100g contains 43 calories, 87.6g
water, 0.8g protein, 0.1g fat, 10.9g total carbohydrate, 2.0g fiber, 0.6g
ash, 27 mg calcium, 30 mg phosphorus, 1.0 mg iron, 0.04 mg thiamine, 0.02 mg
riboflavin, 0.3 mg niacin and 5 mg ascorbic acid.

3.5 stars based on
75 reviews

Ingredients:

Raw fruit pulp of
Toddy Palmyra:
6 cups,

White sugar:
3/4 cup

Scrapped coconut:
3/4 cup

Thickened milk:
1 cup

Directions:

1. The pulp of mature fruit is extracted directly from the wiry fibers of
peeled fruit by hand. The whole fruit contains about 40% of undiluted
pulp, which is dark yellow in color with its characteristic flavor and
bitterness. The pulp is extracted manually with very little water. The process
separated the 0.08kg of soluble solids mainly sucrose per fruit.

2. The pulp of mature fruit is extracted directly from the
3 kernels of the one whole Palmyra palm nut
and hanged in a folded muslin or cheesecloth for draining water or liquids out
over a bowl for one hour. The well hung pulp is now
more thicker without
bitterness.

3. To prepare the taal kheer take a
heavy-bottomed deep pan, add the pulp, boil the pulp and sugar. The
pulp was then dried over on slow fire.

4. After the sweetened pulp was
thickened about 50% add thickened milk and scrapped coconut. The secret
to cooking best Taal Kheer is to cook it in a heavy-bottomed deep pan
over low heat until the pulp thickens about 70%. It should be stirred constantly with a
long spoon because it splutters while drying and tends to burn in the
bottom.

5. The grainy concentrated kheer is then
transferred from the pan into the serving bowl.
Before serving the taal kheer its kept in room temperature for a day.
This dish is now ready to be served as a
traditional sweet with puffed rice.

Prep time: 00:10
| Cook time:
00:05
|
Total time: 00:15 | Yield: 2 servingsIngredients
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